Potato Porridge
Servings Prep Time
2people 15minutes
Cook Time
Servings Prep Time
2people 15minutes
Cook Time
  1. Wash, peel potatoes and dice into biteable sizes. Rinse potato cubes into a pot, add water and 1/4tsp salt.
  2. Set potato on cooker and cook al dente (till edible).
  3. While potato is cooking, wash and dice tomatoes, onions and green pepper, and set aside.
  4. Clean the fish and set aside as well.
  5. Once done, drain potato and keep aside.
  6. Dry a clean sauce pan or pot (I used one pot for the entire cooking process) and add 1 cooking spoon of vegetable oil of choice. Also, add 1/4 of the black pepper.
  7. When the oil is quite hot, pour in the veggies, starting with the onions and ending with the green pepper, giving each veggie about 1minute to cook before adding the next. This is to allow the veggies adequately cook and softened.
  8. After adding the green pepper, add the salt, stock cubes, fish and 1/2 spoon of black pepper leaving you with 1/4 for the egg. Stir sauce properly and allow to cook for 2minutes.
  9. Within these 2minutes, break eggs, add remaining quarter portion black pepper, salt and some of the stock cube to your taste.
  10. Empty the pot of the sauce ensuring not to take out the oil. You could pour the sauce over the potatoes like I did (if your potatoes are inside a dish and not a strainer).
  11. Set pot back on the cooker, whisk egg and pour into the hot oil. Stir properly till egg is half done. Be careful not to completely fry the egg because you still want it to coat the potatoes and sauce somehow.
  12. At half done, pour potatoes and sauce into the pot of egg. Stir carefully like a great chef; mixing the ingredients in without totally marshing the potatoes.
  13. Cover the pot and leave to simmer for 2minutes.
  14. Turn off heat and serve hot!
  15. Enjoy with a cup of orange juice.
Recipe Notes

Left to me, I wish I had grilled chicken to top this meal. It would be really nice to have a tender hot chicken bite along with the porridge.

You can give it a try.

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